Journal
POLYMERS
Volume 13, Issue 17, Pages -Publisher
MDPI
DOI: 10.3390/polym13172925
Keywords
polysaccharides; proteins; fats; blends; complexes
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This paper investigates the interactions between polysaccharides with different electrical charges (anionic and neutral starches) and proteins and fats in food ingredients, aiming to understand the mechanisms and interdependence between their properties and intermolecular interactions. It fills the gap in research on ternary blends of natural food polymers and presents the application of natural biopolymers in the food and non-food industries.
The aim of this paper is to investigate the interactions between polysaccharides with different electrical charges (anionic and neutral starches) and proteins and fats in food ingredients. Another objective is to understand the mechanisms of these systems and the interdependence between their properties and intermolecular interactions. At present, there are not many studies on ternary blends composed of natural food polymers: polysaccharides of different electrical charge (anionic and neutral starches), proteins and lipids. Additionally, there are no reports concerning what type of interactions between polysaccharide, proteins and lipids exist simultaneously when the components are mixed in different orders. This paper intends to fill this gap. It also presents the application of natural biopolymers in the food and non-food industries.
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